A Taste of Culture: Understanding the Global Consumer and Sensory PerceptionSensory Food Network Ireland is delighted to host the European Sensory Science Society (E3S) Annual Symposium on May 9th, 2018 at Teagasc Food Research Centre, Ashtown, Dublin, Ireland.

The chosen theme for the one day symposium is ‘A Taste of Culture: Understanding the Global Consumer and Sensory Perception’, with presentations from the leading experts in sensory and consumer science. This symposium also provides excellent international networking opportunities for all attendees.

As the theme suggests the programme will focus on the cultural aspects of sensory science, thus appealing to a wide audience. The programme also includes a student session and a session focused on ‘non-food’ sensory science.

The European Sensory Society General Assembly, which is a closed meeting for E3S members, will take place on Tuesday May 8th, along with meetings of the working groups associated with ES3.

Wednesday, May 9th – E3S Symposium

Registration, Session Topics & Speakers
Registration for the symposium will open on Wednesday, May 9th at 8.30am and the event will commence at 9.15am with the following confirmed speakers.

Student Competition
There is an opportunity for students to present their research in a dedicated student session, where six ten minute oral presentations will feature. A poster presentation session will also take place throughout the day. Details on abstract submission are available here.

E3S General Assembly – open only to up two representatives for each member country.

E3S Working Group Meetings and Workshops – open to all the E3S members

E3S Children Working Group Workshop – Dr. Monica Laureati, University of MilanTexture perception in children and implications for the perception of and preference for healthy food: the E3S Children WG cross-cultural study
In 2017, the E3S Children WG has started the B-Tex pan-European study to better understand how children perceive different texture properties and how this perception influences the acceptance and rejection of food. Currently, six countries from northern, central and southern Europe are collecting data within the B-Tex study. During this workshop, the preliminary results of the B-Tex study will be presented. Read more